recipe-logged

[recipe-logged]

[recipe-logged]

[recipe-logged]

Douglas Fir Shortbread Cookies

[recipe-logged]

Hot chocolate cake

[recipe-logged]

Ovaltine Brooklyn Blackout Cake

[recipe-logged]

[recipe-logged]

Easy Canned Peach Crisp Recipe

[recipe-logged]

[recipe-logged]

A nice way to cook a squash

This is how my parents always cook squash, and it is Very Good, 10/10 highly recommend. We usually use buttercup squash (not to be confused with butternut squash) but it works just the same with acorn squash.

First you should wash it. Then knock the stem off. The side where the stem was is typically flatter, and has much thicker walls, so that will be the bottom and you’ll treat the blossom end as the top.

Cut it open like you would a pumpkin for Halloween and scoop out the guts.

Into your empty squash place a spoonful or two of brown sugar, and a nice big piece of butter.

Fill the rest of the space with cranberries. As many as you can shove in there while still being able to close the lid.

Put the lid on and place it on a pan.

Bake at about 375 F (190 C) until it’s all nice and soft, which is usually an hour and a half for me, but it depends on the size of the squash. I stab it with a fork after the first hour to see how it’s doing.

Scoop it all out into a bowl and stir it up! When it’s cooked all the way through you can get pretty much every bit of squash out, and just have a paper thin empty squash skin left in the pan. Very nice. Much nicer than this badly lit photo makes it look.

It also works on butternut squash, but you’ll want to cut it lengthwise and cover it with foil for that.

[recipe-logged]

Mint Chocolate Cake

[recipe-logged]

Easy Pull-Apart Pretzel Rolls

Follow for recipes

Is this how you roll?

[recipe-logged]

TEXAS SHEET CAKE

Follow for recipes

Is this how you roll?

[recipe-logged]

Autumn chicken dinner with roasted vegetables

[recipe-logged]

Autumn Monster Cookie Bars

[recipe-logged]

APPLE PECAN BARS

[recipe-logged]

Orange Creamsicle Bars Recipe